"This chardonnay-dominant bubbly has a soft, gentle, creamy texture, grapefruit-citrus characters and a fresh clean finish."

Max Allen & Peter Forrestal, Quaff 2002

Perfect with roast game meats and an absolute treat with the Christmas Turkey, cranberry sauce and all the accompaniments. Terrific on release but will gain even more complexity with a year or two in the bottle.

Crystal clear with fine bead and persistent mousse, this wine is medium straw in colour with a fresh green/gold hue. The bouquet displays orange peel and clove with a fresh sea brine influence, complexed by fresh brioche and pastry yeast aroma. Like the bouquet, lively flavours of sea brine, citrus peel and sweet jasmine flower are complemented on the palate with truffle and butter mushroom characters. A racy acid and great persistence of flavour ensure an exciting finish.

Salmon pink with blue edges, this wine was made entirely from pinot noir grapes and was fermented in the bottle in which it's sold. Strawberry and cherry aromas and flavours are from the fruit and the biscuity flavour is due to time spent on yeast lees in the bottle. There's a fine bead of bubbles and a crisp, clean lingering finish. From a top year for pinot noir in the Piccadilly Valley.

"This is a very frothy, very zesty, very dry fizz that the locals drink on it's own as an aperitif or with salty nibbles such as sheeps milk cheese or green olives."

Max Allen and Peter Forrestal, Quaff 2004, 08/11/2003

"Spry and alert, with crisp apple aromas and some baking spice for  good measure.  Equally crisp on the palate, where lime, green apple  and pepper run the show.  Moderate but extended in terms of feel and finish; tasty and snappy overall."                                     
                                                                         
Wine Enthusiast, 04/10/2006                                   

Clover Hill 2003 is crafted according to traditional champagne   methods from classic sparkling wine varietals.  Elegant, yet with  superb length and breadth of flavours.  Citrus characters integrate   beautifully with the bread dough from the wines time of yeast lees. The finish is long and delightful. 

"The marriage of Montana's fruit at Marlborough with the Champagne house of Deutz's 150 years of experience created an instant winner. Bottle-fermented and matured on its yeast lees for at least two years, this non-vintage wine is evolving towards a less overtly fruity, more delicate and flinty style. With its lightness, delicacy and freshness, the current release is a lovely aperitif. Pale straw, it possesses strong, crisp, lemony, appley flavours and good yeast autolysis in a very refined style, poised, lively and persistent".

Michael Cooper, Michael Cooper's Buyer's Guide To NZ Wines 2002, 01/11/2001

"As the No.1 selling fizzy wine in the world you might expect this dark Spaniard to be a bit boring. Not so. He speaks with a thick Spanish accent and has an aromas about him that is a bit olde worlde. Beyond that he's modern and clean-cut and finishes neither too severe nor too sweet. He comes into his own at parties."

Ben Canadier & Greg Duncan Powell, Good Living, SMH, 21/11/2006

"This full-flavoured sparkling is from France's Loire Valley and is a blend of a number of different grape varieties, including the Loire's own chenin blanc, which contributes an appley, bready flavour and really tart acidity. Drink very cold, with seafood - mussels are good, especially if you've splashed some of this wine in the cooking pot."

Max Allen & Peter Forrestal, Quaff 2003, 01/01/2003